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Anyone have any recommendations on cut resistant or a cut proof glove? I had a gift certificate for Bed Bath and Beyond and ended up getting a Global 8' chef knife.. well... wife decided to test it on her finger while slicing tomatoes.. needless to say.. Global 1 Wife 0 Any recs on a glove...

OK, so I'm going to be doing a large (by my standards) cook for Labor Day. Its going to consist of the following: 6x Pork Butts 1x 12lb Packer Going to use two cookers - 2x Pork Butts on top grate of WSM 1x 12lb Packer bottom grate of WSM 4x Pork Butts on my Traeger 075 (Don't kill me guys)...

Forgot to post, but had some family over last weekend for a rib cook. Still trying to get consistancy in my rib cooks.. got 2x 3 packs of spares at Sams, some jalapeno's at Harris Teeter and Fiji apples.. we had a good time and everyone liked the ribs.. (But me) For whatever reason there were...

I did attempt to search, but didn't really find the exact question so figured I'd ask quickly. I'm looking for a couple of knives for slicing brisket/ribs etc as well as a knife to use for trimming up my ribs/butts/briskets. Which type do you recommend for trimming? (I assume the slicer is the...

OK, so I was determined to cook ribs today, I've tried on 2 other occasions and didn't do so well. Well, this morning I decided I was going to sit down, and study all the rib posts on here for tips and ran across a few posts from K Kruger about how he does his ribs at 275.. did alot of...

Hi, Probably a dumb question.. I've got a bone-in turkey breast on and was wondering what you find the best method is to take the temp on a bone in turkey breast? I've got a new Thermapen.. just push it in a deep as possible and look for 160-165?

I was inspired to do a high heat/quick cook brisket after reading the 9 page thread from K Kruger. I've included a short recap below: Picked up a choice cryovac 5.5 pound flat from Harris Teeter this morning, rubbed it in Texas BBQ Rub (dear lord I love this stuff) and let it sit at room temp...

I'm gonna do the roadside chicken recipe on some boneless chicken breasts. (Wife prefers the boneless =P) Any recomendations on how to cook them? High heat to 160? What heat do you recommend?

Hey all, Figured I'd share the results of my 3rd smoke, gets alot eaiser when you keep using the WSM. Ended up using Royal Oak which turned out to be briqs instead of lump (didnt read the bag) so cooked on those instead of Kingsford and I thought they lasted longer and didnt have as much ash...